Recipe from “The Essential Low Fat Cookbook.” Beans are a great source of fiber, and this salad mixes protein with carbs to help fill you up. A very quick salad to produce, this makes a lovely light lunch, served with warm, seeded bread. 1 (14-ounce) can cannellini beans, drained 1 tablespoon extra-virgin olive oil Juice … Continue Reading →
2 tablespoons olive oil 1/4 teaspoon pepper 4 bone-in, chicken breasts (or boneless, skinless) 1 onion, chopped 1 red bell pepper, seeded and diced 1 jalapeno, seeded and diced 2 garlic cloves, minced 1 cup fat-free chicken broth 1/3 cup orange juice Zest of 1 orange 2 teaspoons honey 1/2 teaspoon cinnamon 1/4 teaspoon cloves, … Continue Reading →
You can prepare the vegetables up to two hours before serving and store them, covered, in the refrigerator. If desired, substitute feta cheese for ricotta salata. Coarse salt 1/2 pound green beans, ends trimmed 1/2 pound yellow wax beans, ends trimmed 3 shallots, thinly sliced … Continue Reading →